Kale is a x-men like, shape-shifting, healthy-as-popeye’s-spinach vegetable. I have spoken a bit about my inability to cook greens well. There was of course my terrible episode with the collard greens. I did manage swiss chard by grinding it up over pasta but I have yet to master slow-cooked greens. Well, I am loving kale now that I have learned how to roast it!

When talking about my inability to cook greens, my friend Brenda mentioned that she always roasts kale. I tried it and I couldn’t believe what happened. When roasted in a hot oven, kale turns into flavorful, dry crumbles, totally unlike the thick, soupy leaves I often have such a hard time with. If you have little kids, I bet that if you let them eat this with their hands, they may even enjoy these greens.

Roasted Kale
Kale (any type)
Olive oil
Course Salt


Preheat oven to 450 degrees. Wash kale leaves and dry them. Remove the stems by folding them in half and ripping them out all the way to the top. Spread the leaves out on a baking sheet. Spray them lightly with olive oil or if you don’t have a sprayer toss them lightly with oil. Cook for about 4 minutes. Remove sheet and use tongs to turn the leaves over. Cook for another 3-5 minutes. Watch that edges do not burn. Remove from oven and sprinkle with coarse salt. Kale should be dry and crumbly.